Programme 2023

09-10 May 2023, Milan, Central European Time

07:45 - 08:35

Registration & Refreshments

08:45 - 09:30 - Panel Discussion

Safety, Quality & Compliance

What does the Future of Audits look like?

  • Virtual vs physical audits
  • Shortcomings of audits
  • Alternatives

09:35 - 10:05 - Keynote

Safety, Quality & Compliance

Quantitative Allergen Risk Assessment (QRA)– Current Perspectives from ILSI Europe

Simon Flanagan, Research Fellow, Food Safety  – R&D, Mondelēz

  • Application of QRA from raw materials to finished goods
  • Using QRA for allergen incident management
  • Upcoming projects and publications from ILSI Europe Allergen Task Force

10:10 - 10:40 - Solution Spotlights

Manufacturing, Operations & Technology

Solution Spotlights By Veeva Systems

Safety, Quality & Compliance

Change: The New Threat to Food Safety - Joining the Dots to Stay Ahead of Dynamic Risk

Kimberly Carey Coffin, Global Supply Chain Assurance Technical Director – Food, LRQA

10:40 - 11:30

Networking Break & 1-2-1 Meetings

11:30 - 12:00 - Case Studies

Safety, Quality & Compliance

Session Title TBC (complaint reduction)

Timon Richters, QA Director, Borgesius Holding 

Manufacturing, Operations & Technology

Allergen Controls in the QSR World

Philip Quinn, Senior Director of QA , Papa John's

Using Technology to Minimise the risk

12:05 - 12:35 - Solution Spotlights

Manufacturing, Operations & Technology

Solution Spotlights By Nemis Tech

12:40 - 13:10 - Case Studies

Manufacturing, Operations & Technology

Emergency Response and Recalls

  • Creating a robust risk assessment model
  • Anticipate problems, the role of social media in recognizing patterns
  • Informing partners and customers

13:10 - 14:10

Networking Lunch

14:10 - 14:40 - Case Studies

Safety, Quality & Compliance

Laboratory Process Digitalization: For Harmonization and Standardization of Laboratory Practices Leading to Greater Efficiency, Transparency and Reliability

Sagar Mahmood Khan, Head of QA Compliance Center, Metro

Leadership

Product Testing as Part of a Food Safety Program

Matilda Freund, Retired (Mondelez) VP Global Food Safety , Freund Consulting Company

Microbiological contamination events are seemingly on the rise and receive considerable attention in the media. Many companies respond to these events by implementing more testing. This presentation will discuss the important but specific role of product testing in a successful food safety program. It will cover how and why certain types of testing may be used and outline factors to consider when implementing a product testing program.

14:45 - 15:15 - Solution Spotlights

Manufacturing, Operations & Technology

Make Your Manufacturing Operation Sustainable Implementing a Virtual Twin

Marco Oldani, Business Development Director, Dassault Systemes

Recent event like covid and Ukraine war change drastically the way we run business: supply chain volatility, raw material shortage, sustainable innovation, energy efficiency are just some example of the new challenges food and retail companies have to deal.

We think that the best way react to this unpredictable and fast wave of changes is throw the implementation of a virtual twin of your supply chain and operation.

This session will provide you some example of how virtual twin can help company in food and retail to adapt itself and survive to this changes

Manufacturing, Operations & Technology

15:20 - 15:50 - Case Studies

Manufacturing, Operations & Technology

Safety, Quality & Compliance

Halal Certification and Requirements to Export in Conform with Halal Standards in the Middle East Area

Michele Gherardini, Group Regulatory and External Affairs Senior Manager, Perfetti Van Melle

15:50 - 16:40

Networking Break & 1-2-1 Meetings

16:40 - 17:10 - Case Studies

Safety, Quality & Compliance

Topic TBC

  • What are the key components of food safety and quality?
  • How do we translate these components into clear tasks making them ‘best practice’?
  • Best practice food safety and quality training techniques and making them second nature to all staff
  • How to keep your employees continuously engaged

17:10 - 17:15

Chair's Closing Remarks & End of Day 1

17:15 - 18:15

Evening Networking Reception

08:00 - 08:40

Registration & Refreshments

09:00 - 09:30 - Case Studies

Leadership

Continuous Food Safety Assurance Within our End-to-End Supply Chain

Intisar Khan, Director, Global Food Safety, Mondelēz International

It’s fair to say since 2020 how we as FBO’s drive continuous food safety assurance within our end-to-end supply chain has been challenged! It has changed our outlook on the ‘How’ & we started our journey to Industry 4.0 revolution – conceptualising rapid change to technology, industries, societal patterns, and processes in the 21st century. We continue to face challenges with rising costs, raw material shortages, supply chain disruption, geographical challenges with climate crisis looming on the horizon. Now is the time to take proactive steps to build resilience within companies and ensure we’re delivering safe, high-quality food throughout supply chains. I’m delighted to be chairing this event alongside senior industry change makers to discuss how we can tackle the food safety issues of the future, through building resilient and adaptable processes today

09:35 - 10:05 - Case Studies

Safety, Quality & Compliance

Safety, Quality & Compliance

Bunge's Triple Safe Approach to Mineral Oils in Foods

Renee Boerefijn, Director Innovation, Bunge Loders Croklaan

As the global leader in plant-based, edible oils and fats, we take responsibility for food safety also when it comes to mineral oils.  Our triple safe approach consists of dedicated sourcing, advanced analytics, and a specific portfolio of product solutions for target populations like infants and toddlers.  This approach takes full advantage of our experience and leading role in the mitigation of process contaminants, as well as our global foot-print with close collaboration with growers and upstream partners.  We anticipate the needs of our customers as well as external developments with regulatory and NGOs to ensure our operations are future-proof, and to support the continuity of our customers.

10:10 - 10:40 - Solution Spotlights

Microbiology

Solution Spotlights By BSI

Safety, Quality & Compliance

Solution Spotlights By TBC

10:40 - 11:30

Networking & 1-2-1 Meetings

11:30 - 12:00 - Case Studies

Microbiology

Salmonella – What it Means to the Poultry Industry

Dr Gary McMahon, Company Microbiologist, Moy Park

Salmonella is an organism of concern to the poultry industry across the world.  How this challenge is approached, to reduce risk to the end consumer, varies from region to region.  This talk will focus on UK and EU control measures and regulatory monitoring which are in place at each stage of the supply chain.

Manufacturing, Operations & Technology

A Case Study of Allergen Quantitative Risk Assessment within Food Industry

Monica Molero, Operative Quality Director, Importaco

  • Today's scenario.- There is still a lack of harmonization in  when allergen QRA is  appropriate and how to perform
  • Our challenge for supplying peanuts without PAL in Importaco Poland factory
  • Next steps.- Sharing with our stakeholder the consensus guidance on the  application of allergen QRA for alignment & harmonization (ILSI)

12:05 - 12:35 - Case Studies

Leadership

Leadership and Food Safety Culture, Horizon Scanning and Upcoming Threats

Linda Cudjoe, Head of Food Safety & Technical, Harrods

Leadership

12:40 - 13:10 - Solution Spotlights

Safety, Quality & Compliance

Solution Spotlight By TBC

Manufacturing, Operations & Technology

Preventing Contamination Through Compressed Air

Sara Deckers, Global Account Manager and Compressed Air Specialist, BEKO TECHNOLOGIES B.V.

  • How to identify and monitor the risks of contamination by compressed air.
  • How to translate the vague guidelines into clear figures.
  • How to treat compressed air to meet the regulations.
  • How to monitor compressed air quality for food safety.
  • How to benchmark the compressed air quality.

13:10 - 14:00

Networking Lunch

14:00 - 14:30 - Case Studies

Leadership

Transitioning from Dairy to Plant-Based Production – Handling Allergen Aspects

Laure Roger, Product Safety, Microbiology & Analytical R&D Manager , Upfield

Plant-based products are being developed as part of an increase in consumer demand in more natural and environmentally friendly foods. Dairy-based food products are linked to high food safety risk of allergenicity and intolerance. Transitioning to plant-based food would reduce the risk but not alleviate it. A significant portion of the population is known to be sensitive to plant-based protein – this also includes pulses. Validated analytical methods have been developed for regulated allergens but there is still room for improvement for non-regulated allergens such as pulses. Limit of quantification currently applied on the markets do not allow for an accurate assessment of the risk linked to these types of plant-based proteins. Cleaning is part of the mitigation but tools for validation and monitoring needs to be considered.

Manufacturing, Operations & Technology

Session Title TBC (Leonidas)

Atanasios Moschos, Quality Director, Leonidas

  • Abstract TBC

14:35 - 15:05 - Case Studies

Safety, Quality & Compliance

Dual Quality of Food

Jacek Czarnecki, Head of Regulatory and Scientific Affairs, Nestlé Polska & Baltics

  • Why is that so sensitive in the CEECs?
  • Relevant legislation and interpretation: EU and Member States
  • Current situation, recent developments
  • Guidelines and practical comments

Safety, Quality & Compliance

How to Conduct a Thorough and Legally Compliant Food Label Review (1)

  • Overview of current regulations and standards governing label reviews
  • Critical components of your label review checklist
  • Considerations for food exporters

15:10 - 15:55 - Panel Discussion

Leadership

How are Women in Leadership Promoting Equality Among Workers in the Food Industry?

Matilda Freund, Retired (Mondelez) VP Global Food Safety , Freund Consulting Company

  • Less than 20% of senior leadership roles in the food and beverage business are held by women, even though women make 80% of the world's food purchasing decisions. What steps are businesses taking to be more inclusive?
  • Examining the causes of the underrepresentation of women, the measures that companies may take to encourage gender parity, and the steps that can be taken to increase the effectiveness of efforts for diversity, equity, and inclusion.
  • Does corporate policy have a role in shaping a more inclusive company culture, and if so, what role is that?

15:55 - 16:05

Chair's Closing Remarks & End of Summit